Categories: CrockPot, Dinner, Pasta
Ingredients
- 1 lb bulk italian sausage
- 1 med onion, chopped (1/2 c)
- 2 cans italian style tomato sauce (15oz)
- 2 tsp dried basil leaves
- 1/2 tsp salt
- 2 c shredded mozzerella cheese
- 1 container part-skim ricotta cheese
- 1 c grated parmesan cheese
- 15 uncooked lasagna noodles
Directions
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Cook sausage and onion in 10 in skillet over medium heat 6-8 minutes, stirring occasionaly until sausage is no longert pink, drain.
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Stir in tomato sauce, basil, and salt
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Mix 1 c of the mozzerella cheese and the ricotta and Parmesan cheese, Refrigerate remaining cheese.
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Spoon 1/4 of the sausage mix into slow cooker top with 5 noodles broken to fit
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th 1.2 the cheese mix and repeat in order.
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Cover and cook on low heat 4-6 hours until noodles are tender
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Sprinkle top of lasagna with remaining 1 cup mozzerella cheese.
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Cover and let stand 10 minutes unitl cheese is melted. Cut into pieces to serve